Chicken Quick Main Asian

Penang chicken and bamboo shoot skewers

Name: Penang chicken and bamboo shoot skewers
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: /asian
Ingredients: 4 tablespoons (100g) penang curry paste; 1 tablespoon fish sauce; 165ml can light coconut milk; 2 chicken breast fillets, cut into 2cm cubes; 1 large red capsicum, cut into 2cm pieces; 190g can sliced bamboo shoots, drained; 1 1/4 cups (250g) Jasmine Fragrant Rice; 1/2 cup roughly chopped coriander leaves

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Ingredients (8)

4 tablespoons (100g) penang curry paste
1 tablespoon fish sauce
165ml can light coconut milk
2 chicken breast fillets, cut into 2cm cubes
1 large red capsicum, cut into 2cm pieces
190g can sliced bamboo shoots, drained
1 1/4 cups (250g) SunRice Jasmine Fragrant Rice
1/2 cup roughly chopped coriander leaves

Method

1.

Soak eight 20cm wooden skewers in hot water for 10 minutes. Mix the curry paste, fish sauce and coconut milk, then add chicken and turn to coat.
2.

Thread 3 alternating pieces of capsicum, bamboo and chicken onto each skewer. Add 1/4 cup (60ml) water to remaining marinade and set aside. Cook the rice according to packet instructions, then toss with the coriander.
3.

Meanwhile, heat a large frypan over medium-high heat. In batches if necessary, add the chicken skewers and cook for 1-2 minutes on each of the 4 sides. Pour over the reserved marinade and bring to the boil, then simmer over low heat for 2 minutes or until marinade thickens slightly. Serve the skewers with rice and drizzle with the pan juices.